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Spiced Sour Cream Apple Muffins with Dried Apricots and Pistachios

Perfect for breakfast, lunch or dessert, these slightly sweet muffins are surely a delight for any occasion. I prefer to use spelt flour for a grainy texture that reminds me of cornmeal. Spicy, savory, with a hint of sweetness, these plump muffins are sure to please your palate and fill your tummy. No regrets here. Apple treats are always a crowd-pleaser and you just might want to ignore your friends for a day or two and gobble up the whole batch. Kefir or Greek yogurt works well in place of the sour cream if desired, though I like the tart, thick flavor of sour cream.

To prepare the streusel topping, combine the sugar and flour in a small mixing bowl. Cut in the butter with a pastry cutter or knife and fork until the butter resembles small crumbs. Set aside.

Preheat an oven to 375° and grease or butter 12 standard muffin cups.

In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, salt, pistachios and apricots. In a medium bowl, whisk together the eggs, butter and sour cream. Make a well in the center of the dry ingredients. Pour in the egg mixture, add the chopped apples, and stir until just combined.

Divide the batter between the prepared muffin cups. Top each muffin with the streusel mixture. Bake for 20 to 25 minutes or until the muffins are nicely browned and a cake tester comes out clean. Leave the muffins in the pan for 5 minutes, then transfer to a wire rack and serve warm or at room temperature.

Based in London, Ontario, a veteran vegetarian for 22 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.